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Vegetarian Mushroom Shepherd's Pie

This vegetarian mushroom shepherd’s pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.

This mushroom shepherd’s pie is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. This recipe was first made by my mom, who is eating less and less meat and she’s trying to “vegetarianize” all recipes that she cooks. I’m am so happy that I succeeded in changing my parents’ eating habits even just a little. 🙂

Yes, this mushroom shepherd’s pie recipe takes a little longer to prepare, but it is totally worth it! This is one of my favorite vegetarian comfort food recipes. If you’re looking for a budget-friendly, delicious vegetarian casserole recipe, this mushroom shepherd’s pie is just perfect!!

Try it and let me know if you liked it as much as I did.

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* I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.

Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.

Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.

About the Author

Ruxandra Micu

I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet.
Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

You can substitute soy granules with more mushrooms and some breadcrumbs. If you replace them it’s best to use 1,5kg of mushrooms for the whole recipe (it may seem much but they shrink when cooked) and 3-4+ Tbsps of breadcrumbs. Breadcrumbs will absorb all excess water, just as soy granules would do.

I used soy granules because this way you don’t have to use so many mushrooms. If you find textured soy cubes for example, you can just add them in the blender and pulse once or twice to make them granules.

You’ll get about 12+ servings with the quantities mentioned in this recipe 🙂

I think this is more like a vegetarian shepherd's pie. Usually the moussaka is prepared with sliced and partially fried potatoes at the bottom and eggplants on top with a besamel sauce covering the tray.

Yes you're right! I've never heard of pastistsio before but I checked it out. In Romania there are many types of moussaka and none of them contain eggplant like the greek recipe, the traditional romanian moussaka recipe contains meat; so I'm a bit confused now 🙂

On this vegetarian food blog, you'll find many useful tips for vegetarians and vegans, plus many other great resources.

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